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What kinds of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still feel special?

Finger food doesn't have to be elaborate, so New Year's presents a perfect chance to use up what's left. The main guideline is to keep things to just one bite—no one wants to handle a fork. People are looking for a big hug of comfort food with a decadent twist.

Should you possess a bit of cured fish left, layer it on blinis and crown it with lumpfish caviar. Small patties are also just the ticket: If you have leftover smoked haddock or flaked salmon, mix it through creamy potatoes, blend with dill, citrus, and caramelized onions, then coat in panko and deep-fry.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Blitz old bread into crumbs to cover them, then fry. Sausage roll mixtures are another perfect use for those crumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, buttery pastries make superb coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey in an sealed tub and freeze. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a preheated oven with the reserved glaze for a short time. Cool and slice thinly, then arrange on top of some artisan bread and start building sandwiches with lots of tangy sauce. Cut into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something full of flavour. Pull the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a spoonful of soy and a little chilli oil. Finish with chopped herbs and some sliced spring onion, and present in small lettuce cups.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to roughly the size of small rounds, then store in the icebox. Refresh in a preheated oven for a few minutes and top with your choice of topping—perhaps sliced beef and grated horseradish. A word to the wise, though: set some aside for a late breakfast the next day.